Coconut-Buttermilk Pound Cake
- Comments()
- Prep Time 30 minutes
- Total Time 1 1/2 hours + cooling
- Yield Serves 8
Ingredients
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup plus 2 tablespoons buttermilk, divided
- 1 1/2 cups sweetened shredded coconut, toasted, divided
- 1 cup confectioners' sugar
Directions
-
Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
-
Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
-
Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
Cook's Note
Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.
This was delicious. I wrote about baking it on my blog at http://www.ashleymarieskitchen.com/2013/05/coconut-buttermilk-pound-cake.html
Thank you for the recipe!
Tried this for the 1st time for a bake sale this weekend and it was the 1st dessert to sell out... someone even asked me for the recipe. Followed recipe as is... sooo yummy.
Made this for superbowl and everyone loved it!!! Really easy recipe too!
I have made this pound cake 3 times since it was in the magazine. I love making it, and everyone loves eating it.
I added 1/2 a tsp. of coconut flavoring because I had some on hand. But besides that I keep this recipe just the way it was intended.
I think it will become one of my signature baking items I love it so much.